"Chawan-mushi"

Hints are:

With kitchen paper or cooking gas burner, take bubble off.

Ingredients (for 2 servings)
1 egg, 1 cup "Dashi-jiru", 1/3 teaspoon salt, 1/2 sake, 1/2 mirin, Soy sauce to taste Dashi-jiru Dashi-jiru are used in Japanese recipes as soup stock. In case of using instant stock named "dashi-no-motto", "Hon-dashi", etc., you can make dashi-jiru easier to put the instant stock in boiled water.
2 shrimps 6 pieces ginkgoo nuts 1-2 shiitake mushrooms	Mitsuba for garnish

Preparation
Ginkgo nuts	Crack shell and pick a nut out. Put the nuts in paper bag such as envelopes and warm for 1-1.5 minutes by microwave. After warm, peel thin skin.
Shrimps	Remove vein and shell from body, but not the tail. Cut the edge of tail and scrape down with knife. In case of big shrimp, cut into half.
White meat of chicken	Remove tendon and cut into mouthful size.
Shiitake mushrooms	Cut a stem off and cut into mouthful size.
Eggs	Beat lightly not to make bubble. >>> Look at HINTS! Mix with sake, mirin and soy sauce. Add dashi-jiru and mix them. Stain it once.

Steam

1. At first put ingredients expect egg liquid in each cup and then pour egg liquid in.
2. Pour water in steamer until 1cm high.
3. Put cups in the steamer and cover.
4. Boil up at high heat and then steam at very low heat for 8-10 minutes.
5. Open the cover and stick into egg with toothpick or skewer. If stick has clear liquid, it signs "OK".
6. Finally, garnish Mitsui on the top and cover.

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